Black Rice is great stuff, it tastes terrific, and it has high nutritional value. It also makes for an interesting contrast with the white of the cauliflower, and I like this particular combination better than cauliflower with brown rice (white rice of course is a no, no). I cook it in my trusty old Zojirushi rice cooker like brown rice, on the GABA Brown Rice cycle. Black Rice is easy to find in my area. The Chang-Li supermarket usually stocks at least two varieties, a Chinese one, and my favorite from a company named Heartland:
- 1 cup brown rice
- 2 cups water
- 1/4 cup nutritional yeast
- 1-2 tablespoons white miso
- 1 teaspoon garlic powder
- 1-2 heaping tablespoons curry powder
- 1 teaspoon of arrowroot, dissolved in water. (Added last)
- Blend the rice and water together in a blender, food processor, Nutribullet, Vitamix, etc. to liquify the rice.
- Add the nutritional yeast, white miso, garlic powder and curry powder, blend together.
- Bring to a boil over low flame, stirring continuously.
- Turn off the heat and add the dissolved arrowroot to thicken.
It could not be easier: pour a liberal helping of this curry sauce on your cauliflower on the plates. Serve with roasted mushrooms (with rosemary), or a Seitan or Kao-Fu stew, or some bean dish to complement the proteins in the rice.
Around here the nutritional yeast can be found at Good n Natural, at 2173 White Plains Road.
The more I get into this, the more fun I have with all the new recipes.